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Receta Struan Five Grain Bread
by Global Cookbook

Struan Five Grain Bread
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Ingredientes

  • 2 1/2 c. high-gluten bread flour
  • 3 Tbsp. coarse cornmeal
  • 3 Tbsp. rolled oats (or possibly instant oats)
  • 3 Tbsp. brown sugar
  • 2 Tbsp. wheat bran
  • 1 1/2 tsp salt (I use sea salt)
  • 1 Tbsp. instant yeast (or possibly 1-1/4 Tbsp. active dry yeast dissolved in 4 Tbsp. hot water)
  • 3 Tbsp. cooked brown rice
  • 1 1/2 Tbsp. honey
  • 1/3 c. buttermilk (low-fat or possibly whole lowfat milk can be substituted)
  • 3/4 c. water at room temperature
  • 1 Tbsp. poppy seeds for the topping

Direcciones

  1. In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt, and yeast, stirring to distribute. Add in the cooked rice, honey, and buttermilk; mix. Add in 1/2 c. water, reserving the rest for adjustments during kneading.
  2. Using your hands, squeeze the ingredients together till they make a ball. Add in more water as needed till all the dry ingredients have been incorporated into the dough ball. Sprinkle some flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add in additional water or possibly flour as needed.
  3. It will take about 10 to 15 min to knead by hand. The dough will change before your eyes, lightening in color, gradually becoming more elastic and proportionately grained. The finished dough should be tacky but not sticky, lightly golden brown, stretchy and elastic. When you push the heels of your hands into the dough, it should give way but not tear. If it flakes or possibly crumbles, add in a little more water; if it is sticky, sprinkle in more flour.
  4. Wipe the inside of a clean mixing bowl with a little oil, or possibly mist with a vegetable-oil pan spray (I use canola oil). Place the dough in the bowl and over with a damp towel or possibly plastic-wrap (I prefer a damp towel as I believe it allows the dough to "breathe."), or possibly place the bowl in a plastic bag. Allow the dough to ferment in a hot place for about 90 min, or possibly till it has roughly doubled in size.
  5. Shape the dough into a loaf by pressing it out from the center with the heels of your hands, gently flattening it into a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Healthy pinch the seam closed with either your fingers or possibly the edge of your hand, sealing it as best you can.
  6. Place the loaf, seam side down, in a greased (I use the canola oil mister) 9-by-4-inch pan. Spray the top with water and sprinkle on the poppy seeds (I gently press them into the dough - which's gently). Cover and allow the dough to rise till it crests over the top of the pan, about 90 min.
  7. Preheat the oven to 350F. Bake the loaf for approximately 45 to 55 min. The loaf should dome nicely and be dark golden brown in color. The sides and bottom should be a uniform light golden. Brother Peter is a "thwacker" but I use an instant-read thermometer to make sure which the interior of the loaf has reached at least 190 degrees.
  8. Allow the bread to cold thoroughly on a rack at least 40 min before slicing it.
  9. This bread is fantastic for both toast and sandwiches. Brother Peter says, "There is something almost magical about how the flavor of mayonnaise marries with the light sweetness of the loaf."
  10. NOTES :This recipe was recently printed in my local newspaper. I was pleased to see it as it is one of Brother Peter Reinhart's recipes, and he is one of my "baking heroes." I had first read of Struan bread in his book, "Brother Juniper's Bread Book." The book recipe makes four loaves and this one makes one loaf, however, I adapted it to make two loaves as I knew just one wouldn't last very long around here. So, let's go...